The overall aim of the course is to provide students with
in-depth knowledge of the technology involved in processing of
fluid milk products (incl. fermented milks), butter, dried and
concentrated milks as well as ice cream.

After completing the course the student should be able to:

Knowledge:

Sum up on the major factors influencing dairy product
manufacture and quality.

Sum up the main unit operations performed to produce dairy
products.

Skills:

Apply the principles of colloid science to processing of dairy
products.

3 weeks before the examination, all examination questions
(covering the essential issues dealt with on the course) are handed
out. At the time of examination, one question is drawn, and the
examination proceeds without preparation time.

Exam registration requirements

During the course, a number of projects will have to be
completed by the students.
Reports from these projects have to have been accepted as a
prerequisite for attendance in the final examination.

Aid

All aids allowed

Marking scale

7-point grading scale

Censorship form

No external censorship

Several internal examiners

Re-exam

Same as ordinary exam.
Missing project reports must be handed in two weeks prior to
the re-exam.